Southern Pimento Cheese

Homemade Pimento Cheese  is truly a Southern thing, and it’s often called the “Caviar of the South.” Full of cheesy goodness, it can be spread on crackers for an appetizer, melted on top of burgers, added to mac and cheese, and used to make classic pimento cheese sandwiches.

Even though it technically originated in New York, it is a quintessential Southern food. It’s hard to find a church social, backyard barbecue, wedding or baby shower, or an afternoon tea or picnic in the South that doesn’t feature a plate full of pimento cheese sandwiches.

These sandwiches are often served on white bread with the crust removed and cut into quarters. In fact, pimento cheese sandwiches are among the most popular foods served at the Masters’ Golf Tournament, held each year in Augusta, Georgia.  

Like potato salad and cornbread recipes, there are probably as many recipes for pimento cheese spread as Southern cooks. It’s hard to find a Southern cookbook, especially community cookbooks published by local junior leagues or churches, without at least one recipe. This recipe, which my friend Kay Judkins shared with me, is my all-time favorite, and I hope you will try it.

Here’s what you will need:

It’s really easy to make, and you can whip up a batch in about 15 minutes. All you need is:

• Extra-sharp white and extra-sharp yellow cheddar cheeses: are aged longer and full-bodied, and bursting with flavor. They taste the same, and the only difference between the two is the color. Yellow cheddar cheese is colored with annatto, a vegetable food coloring. I think the combination of colors makes this pimento cheese more visually appealing. But, feel free to use what you have. 
• Mayonnaise: binds everything together and provides a bright, tangy freshness to the spread. I won’t go so far as saying everyone in the South uses Dukes, but it is mighty popular here and my favorite. 
• Pimentos or jarred roasted red peppers: are both at home in this dish, and you can use either one. 
• Ground red pepper and ground black pepper: enhance the spread’s flavors and give it a barely perceptible kick. 

That’s it! It couldn’t be simpler.

Here’s how to make it:

1. Gather your ingredients, and use a box grater or a food processor to grate the cheese.
2. Drain the pimento or roasted red bell pepper and mince.
3. Add the grated cheese, red and black pepper, minced pimento or roasted red bell pepper, and mayonnaise in a medium-size bowl and mix to combine.
4. Cover and refrigerate until you are ready to serve.

Frequently asked questions:

What are pimento peppers?

Pimento peppers are small, red, heart-shaped, sweet chili peppers. They are very mild and not at all spicy. Besides being a major ingredient in pimento cheese, and being used to stuff green olives, dried pimento peppers are also an ingredient in paprika. 

What can you substitute for pimento peppers?

If you don’t have pimento peppers, you can substitute the same amount of fire-roasted red bell peppers. 

Can you make pimento cheese without mayonnaise?

The short answer is yes. You can substitute plain Greek yogurt or cream cheese, or a combination of the two. 

How to store it?

You can store pimento cheese tightly covered in the refrigerator for up to five days. I do not recommend freezing it. 

What to serve it with?

I like to serve it with plain Ritz crackers, although feel free to use your favorite crackers instead. It also is wonderful to add to a relish tray or charcuterie board and is an essential ingredient on my Ultimate Southern Style Burger. 

Can I use purchased shredded cheese instead of grating my own?

The short answer is yes, and I do so frequently because of the convenience. However, convenience aside, not only is it cheaper to grate your own when you buy cheese by the block, but it doesn’t contain any of the preservatives added to pre-shredded cheese to keep it from clumping, so the cheese spread actually tastes better. 

Related recipes:

If you are looking for other popular recipes from the South, check out these delicious favorites:

• Southern Potato Salad
• Southern Pecan Praline Cake
• Southern Style Crab Cakes
• Easy Classic Southern Tomato Pie
• Southern Fried Fish
• Black-Eyed Pea Soup
• Southern Collard Greens

Intrigued? Here is a link to all of my Southern Recipes.

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5 from 3 votes

Southern Pimento Cheese Spread Recipe

Full of cheesy goodness, it can be spread on crackers, melted on top of burgers, added to mac and cheese, and used to make an amazing grilled cheese sandwich. The most common use is to make pimento cheese sandwiches.

Course Appetizer, Condiment, Lunch

Cuisine American, Southern

Keyword easy appetizers, edible food gifts, pimento cheese sandwiches, southern recipes

Prep Time 15 minutes

Total Time 15 minutes

Servings 6 servings

Calories 314kcal

Author Sharon Rigsby

Ingredients

• ▢ 5 ounces extra-sharp yellow cheddar cheese
• ▢ 5 ounces extra-sharp white cheddar cheese
• ▢ ¼ teaspoon ground red pepper
• ▢ ¼ teaspoon ground black pepper
• ▢ ¾ cup mayonnaise
• ▢ ¼ cup minced pimentos drained, or roasted red bell pepper

Instructions

• Use a box grater or a food processor and grate the cheese.
• Drain the pimentos and mince.
• Place the grated cheese, red and black pepper, pimentos, and mayonnaise in a medium-size bowl and mix to combine.
• Cover and refrigerate until you are ready to serve.

Notes

If you only have white extra-sharp or yellow extra sharp cheese, feel free to use that. It will not affect the taste. 

You can store pimento cheese tightly covered in the refrigerator for up to five days. I do not recommend freezing it. 

If you don't have pimento peppers, you can substitute the same amount of fire-roasted red bell peppers. 

Nutrition

Calories: 314kcal | Carbohydrates: 15g | Protein: 19g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 594mg | Potassium: 4mg | Fiber: 1g | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 3.3mg | Calcium: 10mg | Iron: 0.5mg

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**This recipe was originally published on June 4, 2017. It was republished, and updated on February 2, 2020, with new photos and an expanded, “frequently asked questions” section.